The history of Song Luo tea dates back over 500 years, it is famous for its healing effects, which also earned it the name ‘Medicinal Tea’, yet it almost fell into oblivion in China itself. It comes from the fertile, ecologically clean and very tea-growing area of Song Luo Mountain, located near Fu Si Village (Wang An District, Xiu Ning County) in Anhui Province. According to many historical sources, it was first developed at the beginning of the Hongwu (Ming Dynasty) era by monks from the local “Temple from Heaven of Happiness”. The art of collecting and processing Song Luo tea has relatively strict rules. Collection usually begins during the days of ‘Rain in the fields’ (Gu Yu – 6th solar season, from about 20.4.). Only fine fresh leaves are collected – bud and two-three leaves and bud and three-four leaves. Fresh leaves must be inspected and too large leaves, old leaves, tea fruits, seeds, stems, etc. must be removed. Collection and processing is basically the same as for all pans processed green teas.
Song Luo Ji Pin
A selection class of tea from Song Luo mountain, which is honored with the title “Green Gold” among the famous teas of China.
The crystal-clear infusion is strong, slightly grassy and has a sweet taste of Chinese olives. Tea processed only from tips is strong, dense and contains a considerable amount of fine fluff. Not only does this tea have an excellent color, aroma and taste, but it also contains many substances that a person needs. According to research, it has a high content of vitamin C (up to 170 mg / 100 g), it also contains up to 17 types of amino acids, organic compounds and minerals that have both nutritional and healing effects.
Song Luo is recommended primarily to support digestion, also helps remove fats from the body, relieves heat and can regulate the flow of life energy. It has often been prescribed for the treatment of high blood pressure, kidney disease, cardiovascular disease, dysentery but also for the treatment of skin ulcers.
Da Hong Pao
Da Hong Pao (Big Red Robe) - one of the best rock teas (yancha) straight from the cradle of all oolongs - Wu Yi Shan. Teas grow on the region's numerous rocky cliffs, which, thanks to the local climate and stony soil, acquire special features that are later deepened by traditional processing.
Due to its unique properties and taste, Da Hong Pao is often referred to as the 'King of Teas'. The color of the leaves is dark brown, often with a charcoal luster. The taste is balanced, the aroma is strong but still soft and pleasant and aftertaste long and sweet.
Chrysanthemum (ju hua)
Selected white chrysanthemum flowers-improve eyesight, nourish the liver, and treat high blood pressure. Traditionally, it is mixed with pu-erh.
Ya Shi Dao Hua Xiang
An excellent tea with a traditional but not very tempting name - "The smell of duck droppings". The tea itself has one of the most amazing aromas that Dan Cong type teas can offer - delicious and full at the same time, charming, reminiscent of rice flowers, smooth and very sweet with complex floral tones and a long-fading aftertaste.
Shui Xian Superior
Guangxi Dong Fang Mei Ren
Richly hairy leaves with a typical fruity to honey scent. Infusion of orange color, fruity aroma and full, complex sweet and developing taste.
Recommended preparation: For optimal results, we recommend using water approx. 85 ° C for preparation.
Huang Jin Gui
Momordica charantia (ku gua)
Momordica charantia (ku gua) - creeping or creeping, pumpkin-like plant with herbaceous shoots up to 5 m long. Its tendrils are branched, leaves typically palmately five to seven-lobed, flowers unisexual, five-fold, yellow in color, with distinct veins. The fruits are 5-25 cm long, spindle-shaped, with a wrinkled surface, ripening yellow. The plant has been introduced to virtually all tropical areas.
Rou Gui Ji Pin
Traditional Japanese tea varieties process not only leaves but also petioles. Therefore, the tea has the characteristics of freshness, sweetness and low caffeine content.